Tender Documents IIE
Tender Documents –IIE
TERMS AND CONDITIONS.
1. The Tenderer / Firm has to deposit a sum of Rs.5,000/- (refundable) as EMD along with the Tender.
2. The amount of EMD shall be paid either in cash at IIE cash counter and receipt to be attached a with the tender form or in the form of cross demand draft in favour of the Director , IIE, Guwahati.
3. The tender will not be accepted without prescribed EMD.
4. The quoted rates should be inclusive of all ; i.e. labour , material , Tax VAT charges etc.
5. Tenderer has to submit Tax clearance certificate.
6. The quoted rates should be valid for 1 (one) year for the date from the date of contract and no escalations of rates are allowed during the period.
7. Sufficient no. of persons should be engaged for performing the work and IIE will not take any responsibility for the staff engaged by the firm.
8. Tenders will not be received by post.
9. No conditional tender will be accepted.
10. Sealed and filled in tenders along with EMD should be submitted on or before 09/03/2015 till 2.30.PM . The same will be opened on the same day at 3.00 PM. In case the date of opening of the tender is changed due to unavoidable circumstances, the new date and time will be intimated to the tenderers.
11. Kitchen, Dining Hall with furniture, utensils and Gas Stoves will be provide by the Institute subject to the conditions laid in the agreement to be signed by both the parties.
12. The tenderer may quote their rates for only those services or for all in case and in which they have sufficient experiences and expertise supported with documentary evidences. For Electrical and Plumbing services however, the firm/ individual must possess electrical supervisory license.
13. Tenderers may quote their rates for any one or more than one services in which they are experienced for a considerable period of time.
14. The Director, IIE reserves the right to reject any or all tenders without assigning any reason.
INDIAN INSTITUTE OF ENREPRENEURSHIP
GUWAHATI-29
Annexure-I
STANDARD MENU
1. The service of all food items /beverages is on “ UNLIMITED” BASIS
2. Mix of Manu by rotation with seasonal vegetables /fruit will be decided in advance on weekly basis by the authorised officer and intimated to the caterer for service accordingly.
3. Scheduled menu of food items / beverages to be served in different time w.e.f. the award of contract is as follows .
MENU WITH TIME , ITEM AND QUANTITY
A. ROUTINE MENU
SL No. / Time / Items / Quantity per person (not below prescription)1 / 2 / 3 / 4
1. / 5.30 to 6.30 am / Bed Tea : (standard size 100 ML.) / One Cup
2. / 8.00 to 8.30 am / Break fast:
a) Tea/Coffee/ Milk / 100 ml
b) Seasonal Fruits [ Banana , (Malbhog)/ Jahaji or Apple (Kashmiri) or Mango] / 100 gms.
c) Bread / 4 pieces minimum
d) Butter / 20 gm
e) Jam / 25 gm
f) Eggs ( Omlet / Boiled from 2 eggs)
For Vegetarian / 2 nos.
In place of Eggs, Aloo/ Bonda, Veg. Cutlet, Pokora/milk with cornflex . This is applicable with all options below. / 80 gms. each
Or
a) Tea/Coffee/Milk / 100 ml
b) Seasonal fruits [ Banana ( Malbhog/ Jahaji or Apple (Kashmiri) or Mango, two eggs Boiled /Omlet / 100 gms
c) Paratha (each of 150 gms.) / 3 nos
d) Sabji / 1 Bowl
Or
a) Tea/Coffee/Milk / 100 ml
b) Seasonal fruits [ Banana ( Malbhog/ Jahaji or Apple (Kashmiri) or Mango, / 100 gms
c) Puri. / 5 nos
d) Sabji /chole, eggs boiled / 1 Bowl
Or
a) Tea/Coffee/Milk / 100 ml
b) Seasonal fruits [ Banana ( Malbhog/ Jahaji or Apple (Kashmiri) or Mango, / 100gms
c) Dhosa with masala 250gm / 1 no
d) Chatni / 20 gm
e) Samber / 1 bowl
Or
a)Tea/Coffee/Milk Tea/Coffee/Milk / 100 ml
b) Seasonal fruits [ Banana ( Malbhog/
Jahaji or Apple (Kashmiri) or Mango / 100 gms
c) Idli / 4 nos.
Vada / 2 nos.
Chatni / 40 gms.
Samber / 1 bowl.
3 / 10.30 to 11.30am / Class room tea with 2 pieces snacks/salted biscuits / good quality biscuits / 1 cup daily
4 / 1.00 to 2.00pm / Lunch
Rice (Aijong best Qulaity) / 200 gms
Chapati (Standard Size) Chakki atta or Annpurna / 2 nos
Dal (two types) Either
Masur /Mung or / 75 gms
Rahar /Chana or / 75 gms
Mati dal/Rajma or / 75 gms
Lobia /Mixed dal / 75 gms
Vegetalbe (Mixed) / 100 gms
Vegetable fried pieces / 100 gms
Pickle good quality / 10 gms
Salad (mixed minimum three items) / 50 gms
Papad (full) / 1 piece
Curd (Plain) / 100 gms
Sweet/Custard /Fruit salad /pudding /Caramel Custard/ Khir / 1 pices / 100 gms
Non-Veg :-
Chicken –Chinese/ Curry Roast Gril & Masala. or Chicken ginger, butter masals, chicken birani / 100 gms
Mutton (Curry/Masala/Khurma/Fry) or / 100 gms
Fish-Chinese/Curry /Masala /Tikka/Kalia / 100 gms
FOR VEG :
Paneer (Sabi/sp.) /green veg. Sabjee spl./ sabji/ Kofta/ Cutlet/ Paneer Butter Masala/Matar Poneer/Palak Paneer/ Dahi Bara/ Shahi Poneer.
Fruits / 100 gms
100 gms
5. / 3.30 pm / Class room coffee 1 Cup / 100 ml. with 2 pieces snacks
6. / 5.30 to 6.00pm / Evening Tea 1 Cup daily / 100 ml. with salty snax or mixer Bikaniar or cakes snacks
7. / 8.00 to 9.00 pm / Dinner
i. Rice (Jaha/Aijong) / 200 gms
ii. Dal ( One type) / 75 gms
a) Masur /Mung or / 75 gms
b)Rahar/ Chana or / 75 gms
c) Mati Dal or / 75 gms
d)Rajma / Lobia / 75 gms
(iii) Vegetable gravy type (mixed or single) / 100 gms
(iv) Salad (Minimum three item mixed) / 50 gms
(v) Pickle (standard quality) / 10 gms
(vi)Chapati (standard size) / 2 pieces
(vii) Papad (full) / 1 piece
(viii) Fried Veg. / 100 gms
(ix) Non. Veg : Chicken/Mutton/ Fish/Egg (Chinese/Curry/Masala /Roast/Grilled) / 100 gms
(x) Veg: Special Vegetable , Kepsimum /forse bean / 200 s
(xi) Card Plain / 100 ml
Note: Somber, Nut powder and tooth picks of good quality to be supplied after breakfast , lunch and dinner, Tamul Pan after every lunch and dinner.
B) SPECIAL OCCASIONS MENU :
I. HIGH TEA :
Sl no / Items / Quanity / Person1 / Pastry/ Plum Cake, Standard Size / 1 piece
2 / Pokoda / Samosa / Patties / Sweet dry / 1Piece
3 / Biscuits /Fruit Biscuits or Salted Biscuits or Cream Biscuits / 2 Piece
4 / Fruits [ apple (Kashmiri) or Banana (mainly ) Mulbhog or Mango / 150 gms
5 / Coffee / Tea / Milk / 150 ml
6 / Cashew nut fried / 1Piece
OR
1 / Pasty –Chocolate/Pineapple/Plum Cake / 1piece
2 / Cashew Nut (Fried) / 10 gms
3 / Kantala (25gms) /Kaju Barfi / Boil Cake / 1 piece
4 / Fuits (seasonal) / 150 gms
5 / Salted Biscuits /Good Quality Biscuits / 2 nos.
6 / Tea/ Coffee/ Milk / 150 ml
N.B The supply and item time will be intimated.
II. ADDITIONAL ITEMS FOR SPECIAL LUNCH/ DINNER FOR FAREWELL/ IMPORTANT MEETINGS AND GUESTS ETC
Sl No / Item / Quantity per Person1 / Fried Rice (Basmati) / 100 gms
2 / Pain rice (Kpja) / As per requirement
3 / Fruit Juice /Soft drink (Pineapple, Orange , Mango, Apple/ Pepsi/Mirinda / Thumsup /Fruit Punch/ Cocacola / 150ml
OR
4 / Veg. / Non Veg. Soup, Veg. Soap with cream / 150ml
5 / Ice Cream/ Double Ka Mitha/ Kaddu ka Khir / 100ml
6 / One Veg/ Non Veg , items ( As per instruction) / 200gm
7 / Pan ( mitha patty with plain and jarda baba 120) / 1 no
8 / Tanduri /Nan / As per requirement
9 / Potato Chips/ Uncle chips / 10 gm
III. Special Lunch / dinner includes all items as of Normal Lunch (Sl. 4(i) to xii) + Plain rice (Joha), Fired rice (Sl.1-2) ice cream etc . (Sl. 5) on additional veg. / Non Veg. item (Sl. 6) , Plain (mitha Patty) Sl 7 and tanduri /non (Sl 8)
Rate.
Rs.
STANDARD MENU FOR IIE HOSTEL TO BE SERVED WEEKLY
DAYS / BREAKFAST / LUNCH / EVENING TEA / DINNERMonday / Breakfast,
Egg Amlet (One amlet=2 egg) Butter, Jam, Banana, (Jahaji), Tea /Coffee for Vegetarian –instead of egg one Apple / Plain rice (Aijong best quality Green Vegetable, Sabji,Brinjal fry, Dal ( Mug & Masur) Chicken Masala Curry, Curd Sweet (Rosgolla) for vegetarian – instead of chicken butter masala / Tea/Coffee with Pokoda (Minimum 4 pokoda to each person / Plain rice (Joha),Rahu Fish curry masala,Dal (Rahar & Chana),
Green Vegetable, curd for vegetarian – Instead of fish special sabjee capsicum .
Tuesday / Plain Paratha , Green vegetable sabjee, egg boid (2egg to each person) , pickle for vegetarian instead of egg vegetable cutlet / Plain rice Aijong, dal (Rahar & Chana), Green vegetable, fried vegetable, fish kalia, sweet ( Kalakan) for vegetarian instead of fish Motor poneer / Tea/ Coffee, bhujia / Plain rice (Aijong best quality) , Dal (Mug & Masur Mixed) Green vegetable, fried vegetable, eggs masala curry ( 2 egg to each person), curd for vegetarian instead of egg vegetable cutlet
Wednesday / Edlivoda, Catni, Sambar Banana, (Malbhog ,Tea/ Milk) / Plain rice (Aijong best quality) , Dal ( Mati dal & Lovia) Green vegetable sabjee, fried vegetable, chilly chicken, curd aweet ( Custered ) for vegetarian – instead for chicken poneer kofta / Tea/ Coffee, bhujia / Plain rice (Aijong best quality) , Dal ( Mug & Masur Mixed) Green vegetable, fried vegetable, eggs masala curry ( 2 egg to each person), curd for vegetarian instead of egg vegetable cutlet
Thursday / Plain Dosa, Chatni , Samber, Bananan (Shillong Jahaji). Tea /Coffee / Plain rice (Aijong best quality) , Dal ( phala mug & masur), Green vegetable sabjee, fried vegetable, Local fish fry, small fish , curd, sweet ( khir) for vegetarian – instead for fish palak poneer. / Tea/ Coffee, Cream Biscuit / Plain rice (Joha best quality) Dal ( Mixed dal sabot) Green vegetable sabjee, vegetable fry, Ginger chicken, curd for vegetarian – instead for chicken poneer cutlet
Friday / Chola Puri, 2Egg boil, Apple/Mango, Tea/Coffee for vegetarian instead of egg conrflex with milk / Plain rice (Aijong best quality) , Dal Dal ( Mug & Masur) ), Green vegetable sabjee, vegetable fry, chicken butter masala , raita , sweet ( Boil cake)
For vegetarian- instead of chicken vegetable cutlet / Tea/ coffee eith salty Biscuit / Plain rice (Aijong best quality) Dal ( Mixed, dal( Mati dal mixed with Rahar & Masur), vegetable fry, 2 egg masala Curry, curd for vegetarian instead of egg Dahi Bora )
Saturday / Alu Paratha , Chatni sambar, Banana ( Jahaji) Boil egg. ( 2 egg to eachperson) Tea/ Coffee / Plain rice (Aijong best quality) , Dal ( Lovia & Rajma) Green vegetable fry Chicken Masala curt, sweet ( Kalajamu),curd for vegetarian instead of chicken butter poneer masala. / Tea/ Coffee, Cream Biscuit / Plain rice ( Joha ),
Dal ( Rahar), Green vegetable Sabjee, vegitable fry, fish rost, curd for vegetarian instead of fish 2 mulbhog banana
Sunday / Tea / Coffee, chola puri, banana ( Mulbhog) Boil egg ( 2 egg to each person)for vegetarian instead of eggs Alu Bonda / Plain rice (Aijong best quality) , Dal ( Mixed Dal), Green vegetable sabjee fry , Mutton Masala cury, curd sweet ( Kalakan),for vegetarian instead of chicken motor / Tea / Coffee with Pokada ( Minimum 4 pokoda to each Person) / Plain rice ( Joha ),
Dal ( Rahar), Green vegetable Sabjee, vegetable fry, fish masala curry, curd for vegetarian instead of fish vegetable cutlet
N.B.
1. Chapati, Papad , Chalad , Pickle, lemon, Chilly and betel-nut has to be provided every day in both time i.e. Lunch & Dinner . The menu for lunch & Dinner may be changed as per the requirement of the participants and the intimation will be made to Caterer 12 hours before .
2. If there is any Special Lunch / Dinner, the menu will be informed accordingly by the Course Director or officer i/c.
3. The Special & VIP Menu will be given separately as and when required.
Signature of Administrative Officer
SPECIAL AND VIP LUNCH/ DINNER FOR FAREWELL / IMPORTANT MEETINGS AND Guest ETC
Sl. No. / Item / Quantity per person01 / Fried rice ( Basmati / 100 gms
02 / Plain rice ( Joha) / As per requirement
03 / Veg/ Non Veg, Soup, Soap with Cream / 150 ml.( only for VIP menu
04 / Ice Cream /Double ka mitha / Kandu ka khir / 100 ml
05 / Fish Kalia / 100 gms
06 / Mutton Butter Masala / 100 gms
07 / Mix veg/ Kabli chana / 100 gms
08 / Dal Makhani / 100 gms
09 / Tanduri/ Nan / 1 No
10 / Potato chips / 10 gms
11 / Poneer / For veg. only
12 / Papad
13 / Salad
14 / Pickle
15 / Chapati
16 / Pan ( Mitha patty with plain Jarda Baba 120)
IV. VIP Lunch /dinner includes all items as of Normal lunch (Sl.4(i) to (xii) + all Additional items as shown at (B) II above
Rate
Rs.
Signature of Tenderer
Date……………………………..
ANNEXURE – II
Indian Institute of Entrepreneurship
Guwahati-29
(I) MAINTENANCE, SANITATION, & HOUSE – KEEPING OF HOSTEL
1. Upkeeping of Hostel, lounges , dining hall, corridors, staircase, toilet, bathrooms etc. in terms of:
(i) Daily cleaning and dusting , cleaning all rooms, corridors, lounges etc. with detergent two times in a week.
(ii) Bathrooms (Odonil in every bathroom) , toilets, washbasin etc. Cleaning by detergents, phenyl ,etc. and to put naphthalene balls in basin and urinals everyday when the rooms are in use and once in three days when not in use.
2. Washing of bed sheets pillow covers and towels , washing of bed covers ,washing of mosquito nets once in a month
3. Daily cleaning of drains around the hostel, children park, staff quarters and spray phenyl after every week.
4. Disinfection / Baygon spraying in all rooms , lounges, dinning hall, corridors , staircases etc, daily to check mosquitoes.